We were sitting around the shabbat table last night when my wife commented that she’s never had a moist raisin challah. It’s true… have you ever had a really moist raisin challah? I realized that it’s probably because the dried fruit naturally wants to rehydrate, and how else will it rehydrate than by sucking the moisture out of the challah! Im sure there’s a more technical definition. Perhaps a topic for a high school science class project. But then I realized that the craisins are sucking the life out of my cranberry challahs too! Bastards! What do I do? How do I make a cranberry (or raisin) challah that’s not dried out?!? Obviously, you say, use grapes or non-dried cranberries. Why don’t you try that and let me know how it goes. Post your suggestions, if you’ve get ‘em! And until we crack this chestnut, I guess we’ll be eating cranberry bread pudding and raisin challah french toast.
Posts Tagged ‘cranberry challah’
cranberry challah, this time with 100% cranberry juice and no water. When I braided the PB strands with the cranberry strands, it was almost like a PB&J sandwich. Success! Can’t wait til Friday when I get to make more!My wife bought one of those scented oil plug-in air fresheners and now the entire downstairs smells like apple cider. Every time I smell it I get the urge to make some sort of an apple cider challah or drink hot apple cider (which is weird because I never much cared for it). I think it would be awesome — apple cider challah, that is. But it seems like more of a rainy day in December kind of challah. So, for this week, we venture into PB land. The recipe is simple enough — I cut the oil by half and added a half cup of creamy peanut butter. I thought there would be enough fat in the PB to compensate. I was right. The result? Awesome! You can definitely smell the peanut butter, and the taste is subtle yet rich. Definitely not overpowering. My wife loved it, and she doesn’t really like peanut butter. So, there you go. Even more impressive than the taste was the texture. I’m not sure why, but the challah came out softer and had a smoothness to it. I can’t really explain it. Maybe I’ll send a loaf to Guy Fieri or Adam Richmond. They know the good food words. I made a batch of